17th February 2026

Jo's Blog: Sandwich Season – Soup is out, long live the sarnie!

It’s got to the point of the year that I’m absolutely sick of soup. Don’t get me wrong, I love it – and not to boast, but my soup repertoire is top notch – but I’ve been living on it since October and I’m starting to fantasise about sandwiches…

Forget soggy triangles and limp fillings. I’m not talking about your average lunchbox effort. I’m dreaming of seriously good sarnies, made by people who care deeply about fresh ingredients, bold flavours, and keeping Kent well-fed.

If that’s set you off vacantly staring into space while your stomach rumbles, here are three Produced in Kent members raising the sandwich game for you to seek out:

At the Hawkhurst Bread Shed, sandwiches are handmade with serious love and loaded with filling. From their rural unit in West Kent, they supply over 100 outlets across the Weald – from village shops to visitor favourites like Bedgebury and Bewl Water. The bread is on another level, the fillings are generous, and their commitment to sustainability (including plant-based, plastic-free packaging) makes every bite feel even better. Keep an eye out for that legendary New Yorker – pastrami, mustard mayo, emmental, gherkin, rocket – it’s a lunchtime hero.

Ashford-based Anchor Sandwich Co. has been making top-tier sandwiches since 1994, sourcing whole ingredients for maximum freshness and flavour. No pre-sliced shortcuts here – just thick-cut fillings, proper seasoning, and thoughtful partnerships with local suppliers. They’re big on traceability, sustainability, and working with communities across education, healthcare and hospitality. If you see Anchor in your canteen or café, you’re in for a treat.

And then there’s Bishopsbourne. At Finnian’s Deli, sandwich season is taken very seriously. Using proper sourdough from neighbouring Gilda Bakery, they build golden, crusty, generously packed beauties that are anything but “grab and go”. Think thick-cut ham, layers of artisan cheese, fresh salad and bold chutney, all stacked inside bread that can actually handle the job. These are two-handers. Full-attention lunches.

That, my friends, is sandwich season done properly. Support local makers, seek out these sandwich legends, and treat your tastebuds to something properly sensational.